Mix the almonds nicely, and then place all the ingredients in a food processor and mix until you get a sticky dough. If too dry, add a few drops of water.
Shape into little balls, roll them in the sesame seeds. And sprinkle them with some cinnamon and cardamom.
It’s a must every Christmas! This is a simple recipe for a homemade gingerbread dough. It only takes 10 minutes to make it!
About 200 small gingerbread figures
4 dl caster sugar
2 dl light syrup
2 dl of water
250 g butter
2 tablespoons of cinnamon
1 tablespoon of milled cardamom
1 tablespoon of milled cloves
1 tablespoon of milled gingerpowder
1 tablespoon bicarbonate
15 dl of wheat flour
How to make icing:
4 dl icing sugar
1 egg white
2 tablespoons vinegar, or squeezed lemon
Add coloring if you want!
1, Pour sugar, syrup and water into a saucepan. Boil it all and then remove it from the heat.
2, Divide the butter and put it in a bowl together with the spices. Pour the hot sugar mixture and stir until the butter melts. Allow to cool to room temperature.
3, Mix flour with bicarbonate and stir it into the batter, which becomes quite loose (it swells). Work the dough with a wood or plastic fork. Leave the dough in the fridge, covered or put in a plastic bag, 1-2 days before baking it out.
4, Bake the gingerbread cookies: Set the oven to 200 C. Use a little bit at a time – it’s always easiest. Powder the baking table with some flour and the rolling pin. Cut out the gingerbread figures with a gingerbread cutter and place on a baking tray with some baking paper at it.
5, Put the baking tray into the oven at 200 C, and bake the gingerbread for 4-6 minutes. Be careful – gingerbread burns easily!!!
Add icing if you like!
Enjoy!
Make sure the gingerbread dough is cold when you start to roll it, then it’s much easier to make gingerbread cookies. And the thinner you roll the gingerbread cookies, the crispier they get!
I normally never drink cordial, but a home made rhubarb cordial is something I can down in a sec! I prefer to make my own;
1 kg of trimmed washed rhubarbs, that you chop into smaller pieces.
That you boil until soft ,then drain them over a bowl or a jug with a piece of muslin, or a clean tea towel. It takes around 1-2 hours. Squeeze out everything!
Add 2-3 dl white granulated sugar and boil until the sugar has dissolved. Add some water , and fill up into a nice clean bottle.
The summer is still here, and what can be better than a salad, Tsatsiki and some Baba Ghanoush. The way to do it I’ve learned from some Lebanese friends. And it is fantastic! Here is Hanady’s recipe;
1 large or 3 Long Eggplants
1 Garlic Clove
1 tablespoon Lemon Juice
2 tablespoons Tahini
Salt
To Garnish: Olive Oil, Sumac, Parsley
Instructions
Prick the eggplants with a fork and place directly on your stovetop burner. Rotate the eggplants to get an even char on all sides. When all sides are charred and the eggplant is soft remove from heat and set aside until they are cool.
Once cool, remove the skin and discard.
Place the peeled eggplants, garlic, lemon juice, tahini and salt in a food processor and blend until smooth.
Garnish with olive oil, sprinkling of sumac and parsley.
Serve with pita bread, cucumbers, carrots or cherry tomatoes
So easy to make, and it tastes perfect!! Love it!!
